Mooli (Daikon) curry (Moora nu khariyu)

This Mooli curry (called mura nu khariyu) is really a very traditional gujarati recipe.  My father in law used to love this dish so we have got into the habit of making it regularly.  This is a quick dish which is quite an acquired taste.  Mooli’s are usually used for making stuffed Mooli parathas or eaten raw in a salad.   Mooli tastes very much like a radish.  More information about Mooli is here

Ingredients for 2 -3  servings: 

  • One bunch of small baby mooli ( the bunch usually has 5 to 6 moolis with leaves)
  • 2 tablespoon cooking oil
  • ½ teaspoon salt
  • ½ teaspoon turmeric
  • ½ teaspoon chilly powder ( you can add a bit more if like hot food)
  • 2 tablespoons of chick pea flour
  • ½ teaspoon cumin seeds

Method:

1.  For this recipe, you use the mooli with the leaves.
2.  Wash and clean the mooli.
3.  Peel the mooli  using a potato peeler.
4.  Either grate the mooli or chop it finely.  The leaves too have to be chopped finely.
5.  Heat the oil in a frying fan and add the cumin seeds.
7.  Once they go darker, add the chopped and grated mooli together with the spices and stir well.
8.  Stir-fry the vegetables until they are soft.
9.  You will notice that once the mooli is cooked, there will be a bit of gravy remaining.  Add the chick pea flour to this and stir.  I would suggest adding one tablespoon and checking whether you need to add the second one as you don’t want the curry to be too dry.
10.  Turn the heat to low and stir in the chick pea flour and allow it to blend in and cook.   This would only take a couple of minutes.
11.  Once ready, remove and serve with hot  chappatis.
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